by Marsha | Jun 9, 2009 | Side Dishes, Vegetarian Recipes |
16 oz uncooked elbow macaroni 1 stick butter (divided) 5 Tablespoons self-rising flour 1 cup milk 1 cup buttermilk 1 cup sour cream 2 cups grated sharp cheddar cheese 1/2 cup grated Parmesan cheese 1 cup dry bread crumbs Directions: Cook Macaroni according to package directions. In a sauce pan melt 1/2 stick butter over medium high heat. Add 5 Tablespoons flour and stir until lightly browned. Stir in milk, and buttermilk and sour cream with wisk to prevent lumps. Lower heat to medium and add cheeses. Stir until mixture thickens and cheeses melt. Remove from heat. In an oven safe baking dish combine well drained noodles, with cheese mixture and mix well. Top with dry bread crumbs. Melt remaining 1/2 stick of butter and drizzle over bread crumbs. Bake at 350 degrees for 30 minutes or until mixture is heated through and bread cumbs are browned. ~Gina...
by Marsha | Jun 9, 2009 | Side Dishes, Vegetarian Recipes |
1lb Box of Macaroni (elbows or shells) 1 whole Vidalia onion 1 Tablespoon Olive Oil 1/2 stick butter 1/2 teaspoon Salt 1/2 teaspoon Pepper 3 to 4 Tablespoons plain flour 1/2 cup grated Parmesan Cheese (the good stuff, not the stuff in the green can) 1 cup milk 1 1/2 cups Buttermilk 3 cups sharp cheddar cheese 1/8 teaspoon Nutmeg Directions: Cook Macaroni until almost done. Drain Noodles. Leave macaroni slightly Al Dente since it will be cooked further in the oven. In a dutch oven or oven safe dish saute chopped onion over medium heat in 1 Tablespoon olive oil until translucent. (about 10 minutes) In the same pan with the onions, melt 1/2 stick of butter. Add 4 Tablespoons flour, salt and pepper. Cook until flour is slightly browned. Pour in milk, and whisk until smooth. (If mixture is too thick, just add extra milk) Turn heat down to low and add buttermilk and cheese. Pour in noodles and stir to combine. Bake in oven In a large oven safe dish mix all ingredients and bake at 350 degrees F for 25-30 minutes. ~Marsha...
by Marsha | Apr 21, 2009 | Budget Friendly, Side Dishes, Vegetarian Recipes |
I usually make this recipe when we are cooking on the grill or as a covered dish to take to social events. I had one lady tell me that she doesn’t eat potato salad but she really liked mine. 3 1/2 pounds Yukon Gold Potatoes or 6 medium 1 teaspoon salt 1/2 cup chopped red onion 2 green onion chopped 2 hard boiled eggs chopped 3 teaspoons chopped Bread and Butter pickles 1 2 oz jar of diced pimientos 1/2 teaspoon celery seeds 2 teaspoons spicy brown mustard 1/2 cup mayonnaise 1/2 teaspoon coarse ground black pepper salt to taste Directions: Add just enough water to potatoes to almost cover them and cook with 1 teaspoon salt in water until fork tender. Drain and cool until just slightly warm. Pour potatoes into a large bowl and add remaining ingredients. Stir until thoroughly mixed. Store in refrigerator until ready to eat. Store any left-overs in refrigerator. ~Marsha...
